Indian As Apple Pie

Stovetop: Punjabi Split Moong Dal


May 14, 2020
Written by Anupy Singla

Bread › StoveTop ›

Stovetop: Punjabi Split Moong Dal YOU KNOW HOW TO MAKE DAL. BUT, DO YOU KNOW HOW TO EAT IT? And, no smarty pants. I do not mean with a spoon. Making Indian food is one thing. Knowing how to piece it together into a delicious multi-layered masterpiece is another. Just look at that mouth-watering photo above. My website and recipes are here to help. First, though, let me address split and skinned moong dal or duhli moong. Whenever you see the word duhli on packaging, it indicates a legume is 'washed' - no skin and usually split. Duhli moong, or yellow moong, comes from the whole green moong bean....

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Instant Pot Dal Makhani 8 Quart


April 21, 2020
Written by Anupy Singla

Bread ›

Instant Pot Dal Makhani 8 Quart   MAKE DAL MAKHANI AT HOME AND YOU MAY NEVER ORDER IT IN AGAIN. Makhan in Hindi means butter. Use ghee or plant-based alternatives. No matter. Both are delicious. This recipe will be adjusted for the 6-quart pressure cooker this week. If you want to make it in your smaller Instant Pot, just use 2 cups urad dal, 1/2 cup rajmah, and adjust the other ingredients down. You'll need 7 cups of water. Keep the cooking time the same. Remember, these recipes are works in progress. Feel free to email me with your feedback.  RECIPE Instant Pot Dal Makhani 8-Quart Instant...

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Instant Pot Masoor Dal with Jeera Tardka


January 06, 2020
Written by Anupy Singla

Bread ›

RECIPE Instant Pot Masoor Dal with Jeera TardkaPressure Cooker Size: 6 quart or largerWarm-Up: 15 minutes. Cook: 5 minutes. Cool Down: 30 minutes TOTAL: 50 minutesYield: 9 cups 2 cups duhli masoor dal (dried, split, and skinned red lentils), picked over and washed (no need to soak)1 tablespoon oil or ghee1 pinch hing (asafoetida) (optional)1 teaspoon cumin seeds½ teaspoon turmeric powder1 small yellow or red onion, minced1 (2-inch) piece ginger, ground or minced2 cloves of garlic, ground or minced1-6 Thai, serrano, or cayenne chiles, stems removed and minced1 tablespoon garam masala1 teaspoon red chile powder or cayenne pepper1 tablespoon salt6...

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Baked Pakora Nuggets


December 16, 2019
Written by Anupy Singla

Bread › Gluten Free › Kids Eat Healthy › Spices › Vegan › Vegetables › Vegetarian ›

Baked Pakora Nuggets WHO DOESN'T LOVE A PAKORA? Fried fritters made with chickpea flour, spices, and veggies. An elevated, gluten-free version of onion rings is how I like to describe a pakora to my non-Indian friends. With chutney, they are simply a dream. But, I’m not a huge fan of the fried aspect of making pakoras. Why I wanted to try something different by baking them. Those of you who have my book Vegan Indian Cooking will know that on page 104, I do give you a pan-baked version. But, that's cut into squares. Delicious, but I wanted to create a pakora that looked like...

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Instant Pot Palak Paneer


August 21, 2019
Written by Anupy Singla

Bread › Gluten Free › InstantPot › Masala › Recipes › Spices › Vegetarian ›

Instant Pot Palak Paneer As the granddaughter of a prominent landowner and farmer from the heart of Punjab, India, please do not refer to Saag as Palak. My family spent our years living in America viciously stringing vacation days together to visit my grandparents in the haweli where my father grew up. To even get to his childhood village, you have to drive your way through fields and fields of bright green and yellow-topped mustard green fields. I've been on a tractor in those same fields and can still smell that freshly-cut aroma from the tender stems. When cooked down with spices and some key ingredients,...

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Sexy Holiday Sides: Cranberry Chutney


November 20, 2017
Written by Anupy Singla

Bread › Chutney › Masala › Thanksgiving › Vegan ›

Sexy Holiday Sides: Cranberry Chutney This Thanksgiving, I'm thankful for family, tradition, and knowing how fun it is to think outside the box. Take your traditional favorites and don't be nervous to try something new. Last week, I encouraged you to try some Chai Masala in your pumpkin pie. This week? Throw in some warm, Indian spices with your cranberries; swap out your bread for flattened rice Poha for stuffing; add some zing to your Brussels Sprouts with Tandoori Masala. Have your holiday the way you want it. Some tradition, some new side dishes, and a whole lot of eating.  Cranberry Chutney 1 12 oz....

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Eggless Egg Salad with Black Salt and Turmeric


October 09, 2017
Written by Anupy Singla

Bread › Gluten Free › Spices › Turmeric › Vegan ›

Eggless Egg Salad with Black Salt and Turmeric I have been making this mock egg salad since I tried it at a Hindu Temple when I was living in Hawaii. I was a graduate student at the East-West Center there and loved visiting the temple for their food - delicious, plant-based Indian.  The secret to a delicious eggless egg salad? Crunch. Color. Eggy Taste. In this recipe, the crunch is from onion, celery, and carrots. Try other fun adds like chopped watercress or jicama.  The color is important. It gets its yellow hue from turmeric powder, which is a healthy anti-inflammatory.  Eggy taste without the egg? You'll want some...

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Kala Chana with Punjabi Masala


February 27, 2017
Written by Anupy Singla

Beans › Bread › Kala Chana › Meat › Punjabi Masala › Slow Cooker › Vegan › Vegetables ›

Kala Chana with Punjabi Masala This past weekend demoing at the Whole Foods in Willowbrook, I showcased one of the best-kept Indian food secrets - kala chana, or black chickpeas, high in protein and meatier in texture than their white counterpart. Not one person knew what they were trying, but once they did, they were sold! Here's an easy recipe for kala chana made with my Punjabi Masala, which is just onion/ginger/garlic/turmeric ground down into a paste.  Kala Chana Chaat with Punjabi MasalaMakes 6 cups  2 cups dried kala chana, cleaned and washed½ onion, finely chopped2 – 3 Thai, serrano, or cayenne chiles, stems removed and...

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Creamy, Spiced Mac and 'Cheese'


February 02, 2017
Written by Anupy Singla

Bread › Cashew Cream › Pasta › Spices › Turmeric › Vegan › Vegetables ›

Creamy, Spiced Mac and 'Cheese' The other night I was lusting over my girls' mac and cheese. It was the new hip organic kind out of the box. But, it was cheese. I've stayed away from dairy for over two decades now, well before it was hip to be vegan, plant-based, or whatever folks want to call themselves. I eat non-dairy because if I eat milk and cheese, my stomach starts to hurt. When I stopped eating it regularly I started to feel great, and the rest is history - I even wrote a book about it!  I'm human though, and I miss my creamy,...

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20 Easy Ways to Eat More Turmeric


January 27, 2017
Written by Anupy Singla

Bread › Cashew Cream › Meat › Recipes › Spices › Turmeric › Vegetables ›

20 Easy Ways to Eat More Turmeric I first saw a turmeric plant as a little girl visiting my grandmother's home in Chandigarh, India.  All of my cousins and I loved playing and climbing the lychee and mango trees in the back of our huge home in Sector 9. It was always a special time for me visiting from America - getting to pluck juicy, ripe lychees right off the stem and wander into our beloved gardner's patch of okra, eggplant, and turmeric.  Mali, as we would refer to him, would complain about the grassy plant overtaking his garden, and mumble under his breath as he cut away...

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